Vegetarian Ma Po Tofu

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IngredientsMa Po Vegan Tofu

  • 6 ounces button mushrooms
  • 1 Tablespoon canola oil
  • 3/4 Cup vegetable broth
  • 1 1/2 TB Mandarin sauce
  • 1 TB black bean sauce
  • 1/4 TS salt
  • 1/4 TS garlic powder
  • 1 TS vegan soup base powder
  • 2 ea.16 oz. boxes firm tofu, drained and cut into very small cubes
  • 3/4 TB cornstarch
  • 2 TS rice vegan cooking wine
  • 1 TS chili paste
  • 2 Scallions or green onions – diced


  1. Slice button mushrooms and sauté in canola oil and set aside
  2. Combine vegetable broth, mandarin sauce, black bean sauce, salt, and garlic powder and vegan soup base in a pan and stir to completely mix all ingredients.
  3. Place pan on high heat.  When mixture reaches a boil, add tofu and stir again.
  4. Create a slurry in a separate bowl by combining cornstarch with 2 TB water and mix.
  5. Bring tofu mixture back to a boil, add corn starch mixture and stir again.
  6. Continue stirring until tofu mixture thickens; reduce heat to medium.
  7. Stir in vegan cooking wine and chili paste and sautéed mushrooms. Allow to cook another minute, then turn off heat.
  8. Let dish sit for 10 to 15 minutes to allow flavors to blend.
  9. Serve hot over cooked white rice garnish with diced green onions .

Serves: 8
Preparation time: 20 minutes

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Posted in Asian, Chinese Cooking, Szechuan, Tofu, vegetarian Tagged with: , ,

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